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Black Bean Soup Vegetarian

A hearty vegetarian soup made with soaked black beans, vegetables, and orange juice.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Beans and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,188 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Black Bean Soup Vegetarian

Time1¼ hour

Ingredients

Directions

Cook the beans

  1. Place soaked beans in a pot with 4 cups water. Bring to a boil, cover, and simmer until tender, about 1¼ hour.

Sauté the vegetables

  1. Heat oil in a skillet.

  2. Add onion, half the garlic, cumin, salt, and carrot.

  3. Saute over medium heat until the carrot is just tender.

  4. Add the remaining garlic and diced green pepper.

  5. Saute another 10 to 15 minutes.

Combine and finish

  1. Add the sautéed vegetables to the cooked beans, keeping the black water. Stir in the orange juice.

  2. Add black pepper and cayenne pepper to taste.

  3. To thicken, puree some of the soup in a blender or food processor and return it to the pot.

  4. Simmer over low heat for 10 to 15 minutes more.

Nutrition, whole recipe (rough)

421Calories
13 gProtein
16 gFat
62 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Black Bean1/2 cup canned (120g) drained114
Orange1 medium (131g)62
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beans + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,188 recipes

    Shared aroma: linalool (floral, citrus).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Cumin + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black beans
Provide the main body, starch and earthy flavour of the soup.
Onion
Builds a sweet, savoury base as it softens during sautéing.
Garlic cloves
Adds pungent aroma that mellows and sweetens as it cooks.
Orange juice
Adds acidity and bright sweetness that balances the earthy beans.
Carrot
Adds subtle sweetness and body to the vegetable base.
Green pepper
Contributes fresh, slightly bitter vegetal flavour and aroma.

The step that matters

Puree to thicken. Blending part of the cooked beans releases their starch, which thickens the broth. Puree only some of the soup, so the texture stays smooth but not pasty.

Swap the clove

How well each one fits the dish's main ingredients (beans, olive, onion, garlic, cumin, carrot, pepper):

  1. Oreganofits better
  2. Turmericfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against beans, olive, onion, garlic, cumin, carrot, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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